Garlic Butter Chicken Wings

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Lay the thawed chicken wings in a single row on a wire rack inside of a baking sheet and place uncovered in the refrigerator for several hours, or up to 1 day. If you do not have time to do this, dry the wings thoroughly with a paper towel.
2 pounds chicken wings
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Preheat the oven to 425°F (220°C).
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Mix the baking powder, salt, onion powder, and black pepper in a small bowl.
1 tablespoon baking powder, 1 teaspoon kosher salt, ½ teaspoon onion powder, ¼ teaspoon black pepper
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Place the wings in a large bowl and toss them with baking powder mixture until they are evenly coated.
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Return them back to the wire rack and bake them in the oven for 20-30 minutes.
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When they reach an internal temperature of 160°F (71°C) turn them over and broil them on HIGH for 2-3 minutes, or until golden and crispy. (The final internal temperature should be at least 165°F.) Check them frequently so they do not burn.
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While broiling the chicken, melt the butter in a skillet. Add the garlic and red pepper and saute for about a minute, until the garlic is soft and aromatic. Be careful not to scorch the garlic.
½ cup salted butter, 2 tablespoons minced garlic , ¼ teaspoon crushed red pepper
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Remove the chicken from the oven and transfer to a clean large bowl.
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Pour the butter sauce over cooked wings and toss to coat.
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Sprinkle with chopped parsley, if desired.
Chopped parsley